BLISS BOWLS INC Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND ALL REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED INADEQUATE HOT WATER AT ALL SINKS. FRONT HAND WASHING SINK WITH A MAXIMUM HOT WATER TEMPERATURE OF 84.7F, REAR HAND SINK AT 88.7F, THREE COMPARTMENT SINK AT 89.4F. WATER WOULD REACH THOSE HIGH TEMPERATURES THEN QUICKLY DROP TO A LESSER TEMPERATURE. INSTRUCTED THE HAND SINKS MINIMUM TEMPERATURE MUST CONSISTENTLY BE AT 100F AND THE THREE-COMPARTMENT SINK AT 110F. PRIORITY VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE FRONT PREP PAPER TOWEL AND HAND SOAP DISPENSER INSTALLED OVER PREP TABLES NEAR THE HAND WASHING SINK. MUST REMOVE AND RE-INSTALL AT THE HAND SINK OR REMOVE PREP TABLES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE FRONT PREP PAPER TOWEL AND HAND SOAP DISPENSER INSTALLED OVER PREP TABLES NEAR THE HAND WASHING SINK. MUST REMOVE AND RE-INSTALL AT THE HAND SINK OR REMOVE PREP TABLES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.